Make Ahead: Cheesy Italian Breakfast Bake

Relax! Brunch is a cinch with this cozy egg-and-sausage dish.

CHEESY ITALIAN BREAKFAST BAKE
8 servings

There’s plenty to love in this updated egg bake, from the bits of Italian sausage to the chunks of bell pepper to the two types of cheeses. Using an aged Provolone really makes a difference in the flavor, so try to avoid a substitution if you can. Serve it with a simple fresh fruit compote.

1 lb. bulk mild Italian sausage
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
3/4 cup chopped onion
2 garlic cloves, minced
4 cups cubed Italian bread (1 inch)
2 cups shredded aged Provolone cheese
6 eggs
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Asiago cheese
1/3 cup chopped fresh basil

  1. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Cook sausage, bell peppers, onion and garlic in large nonstick skillet over medium-high heat 6 to 8 minutes or until sausage is no longer pink in center and vegetables are slightly softened, stirring occasionally and crumbling sausage. Drain; discard drippings.

  2. Arrange half of the bread cubes in baking dish; layer with half of the sausage mixture and 1 cup of the Provolone cheese. Repeat layers.

  3. Whisk eggs lightly in medium bowl. Whisk in milk, salt and pepper until well-blended. Pour over bread mixture in baking dish, pressing down so all ingredients are moistened. Cover; refrigerate overnight.

  4. Heat oven to 350°F. Sprinkle with Asiago cheese. Bake, uncovered, 40 to 45 minutes or until golden brown and set. Remove from oven; let stand 10 minutes before serving. Sprinkle with basil.

PER SERVING: 420 calories, 27.5 g total fat (12.5 g saturated fat), 25 g protein, 18 g carbohydrate, 215 mg cholesterol, 1120 mg sodium, 1.5 g fiber

SUBSTITUTION & TIPS:

  • If you prefer a spicier dish, use hot Italian sausage rather than mild.
  • For a change in fl avor, substitute fresh oregano for the basil.
  • To reduce fat and calories, use reduced-fat shredded cheese, 1 percent milk and 3 eggs plus 3 egg whites for the 6 eggs.
  • Store any leftovers in the refrigerator up to 3 days. Reheat in the microwave at 50 percent power.


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